INGREDIENTS:
TOMATO:
1 medium to large French style Baguette
4 very ripe vine tomatoes
2 cloves garlic
Fresh basil minced
Salt & pepper
Extra virgin olive oil
MUSHROOM:
1 medium to large French style Baguette
Wild mushrooms minced
2 cloves garlic minced
1/2 shallot minced
Fresh parsley
Extra virgin olive oil
PESTO:
1 medium to large French style Baguette
1 large bunch of fresh basil
1/2 cup of fresh or frozen peas
1/2 cup Grated Parmesan cheese
1/4 cup toasted Pinoli nuts
1cup extra virgin olive oil
DIRECTIONS:
1. Preheat oven to 350.
2. Cut Baguette in 1/2 inch thick pieces. Toss with a sprinkling of extra virgin olive oil. Sprinkle with salt and pepper.
3. Lay on cookie sheet and toast for 5-10 minutes.
Tomato: dice tomatoes add to bowl, add minced garlic, basil, drizzle with olive oil. Add salt and pepper to taste
Mushroom: mince mushrooms in food processor. In a skillet add about 2 tsp of olive oil. Once the oil is hot add mushrooms. Sauté for 3 minutes add minced garlic and shallots. Salt and pepper to taste. Sauté until garlic and shallots are soft. Drain all liquid from mixture, add minced fresh parsley.
Pesto: Add fresh basil in food processor along with garlic, grated cheese, toasted pignoli (pine nuts) nuts and peas. Blend until mixed well. Drizzle olive oil slowly until mixture combines well and smooth. Add salt and pepper to taste
Once Baguette is toasted remove from oven. Spread tomato, mushroom or pesto on toasted baguettes.
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